Enjoy a Minnesota classic dinner with a twist when you make this Bacon Cheeseburger Tater Tot Hotdish! Made without condensed soup, this hotdish comes together quickly before baking to crispy, bubbly perfection. Take a trip down memory lane and enjoy this dinner tonight!
Preheat oven to 350 degrees. Lightly spray a 13x9 baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, add the ground beef and cook, breaking up the meat as it cooks, until no longer pink, about 7 minutes. Transfer meat to a bowl with a slotted spoon and drain all but 2 tablespoons of grease from the pan.
Lower heat to medium and add the onions, cooking until softened, about 5 minutes. Stir in the flour until well-combined and a paste forms. Slowly stir in the beef broth and continue cooking until a thick gravy forms, about 5 minutes. Stir in the sour cream until combined.
Add the ground beef back in, followed by the corn and green beans. Stir in 2 cups of the cheddar cheese, then season with salt and pepper as desired. Carefully fold in 1 cup of the cooked bacon, then spoon mixture into the greased 13x9 pan and top with the tater tots in a single layer. Bake for 45 minutes, then sprinkle with remaining cheese and bacon and bake for 5 minutes more, or until cheese is melted. Let sit for 5 minutes before serving.
You can use pre-cooked bacon, or any leftover bacon, bacon bits, or cook some up fresh. If you cook it up fresh, be sure to remove most of the excess grease.
For extra crispy tots, turn on the broiler for a minute or two, then turn the oven off before adding the remaining cheese, so it melts and becomes bubbly without turning into a hard cheese shell (unless that's what you like).
You can swap the canned vegetables for frozen, but I recommend thawing them in lukewarm water and letting them drain for a few minutes so you don't add too much excess moisture to the dish.